Cheese Enchiladas with Chili Gravy

Recipe by belkathy
READY IN: 1hr 20mins




  • To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
  • Grind with a spice grinder or mortar and pestle.
  • The toasting will give the cumin a mellower, pleasant flavor.
  • In a saucepan, brown the meat with the onion and garlic.
  • Drain fat.
  • Add bacon drippings if desired.
  • Allow drippings to melt.
  • Add the stock cumin, oregano, salt, and ground ancho.
  • Let simmer 50 min, until meat is tender and liquid has thickened a bit.
  • Mix the masa harina in a small bowl with 2 T.
  • of the liquid from the gravy.
  • Stir the masa mixture back into the gravy.
  • Stir very thoroughly to help the masa dissolve.
  • It will thicken the gravy.
  • Allow to simmer 10 min more.
  • Preheat the oven to 350 degrees.
  • Grease a med.
  • baking dish.
  • Mix the cheese and chopped onion together.
  • Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet.
  • Remove quickly with tongs.
  • Don't allow the tortillas to become crisp.
  • You just want them to go limp, to make them easier to handle for rolling.
  • Drain tortillas lightly.
  • If you are using fresh or homemade tortillas, they will not need to be dipped in oil.
  • Using the tongs again, dip tortillas in the chili gravy to lightly coat.
  • Lay on a plate and sprinkle 1/4 c.
  • of cheese/onion filling into each tortilla, then roll up.
  • Transfer to the greased baking dish.
  • Repeat process with each tortilla until all filling has been used, or pan is full.
  • Top the enchiladas with the remaining gravy, submerging each enchilada in sauce.
  • Bake for 15-18 minutes.
  • Enchiladas should be heated through and sauce should be bubbling.
  • Sprinkle with cheese, onion, and jalapeno if desired.